4 Green peppers; halved,
- seeded
2 c Cooked buckwheat
2 Celery ribs
2 tb Oil
1/2 ts Ground cumin
1/2 ts Ground coriander
2 tb Fresh parsley; finely minced
1/4 c Peanuts or walnuts; roasted
2 md Tomatoes; skinned
Salt; to taste
Black pepper; to taste
Chop the celery fine and saute is in the oil with the herbs, spices,
and nuts. Chop the tomatoes into a bowl and add the celery when it is
almost soft. Mix in the buckwheat, salt, and pepper, and stuff the
peppers with this mixture. Oil the skins. Bake at 350?F for
15 minutes.
Recipe by Vegetarian Food For All by Annabel Perkins
